Tomato Tart

5 from 2 reviews

A cheesy tomato tart. A lovely, tasty tart that’s easy to put together.




  1. Defrost puff pastry.
  2. Preheat oven to 400 degrees.
  3. Slice tomatoes and lay the slices out on paper towel so they drain a bit – cover with a sheet of paper towel as well.
  4. Place puff pastry on a sheet of parchment paper that is on a baking sheet.
  5. Unfold puff pastry. If there are any holes or rips just pinch the pastry back together again.
  6. Prick puff pastry all over with a fork. Go wild with the fork! Prick right up to the edge of the puff pastry.
  7. In mini food processor, blend cream cheese, herbs, minced garlic, 1/4 cup of parmesan cheese until smooth.
  8. Spread cream cheese mixture on puff pastry, spread very thinly – right up to the edge – leaving about 1/2″ border around the edge.
  9. Sprinkle 2 cups of fontina cheese over pastry and cream cheese mixture.
  10. Layer sliced tomatoes over cheese.
  11. Sprinkle last 1/4 cup of parmesan over the tomatoes.
  12. Bake for 20 minutes until golden brown.
  13. Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
  14. Sprinkle with a little chopped basil to garnish.